Although it might sound exotic, savory chutney has a time-honored place on nearly every American’s Thanksgiving table in the form of cranberry sauce. Chutneys are flexible, versatile condiments that add a nice sweet-sour note to roasted meats, sandwiches, and cheese platters. Although sour cherries add a lovely tangy punch to this chutney, you could also use golden raisins, dried cranberries, diced dried apricots, or nearly any other dried fruit. Instead of the pears, you can use apples—as long as it’s a variety that will hold its shape after cooking. This is best made a day or two in advance so all the flavors have a chance to come together.
Recipe information
Yield
MAKES ABOUT 3 CUPS
Ingredients
Preparation
Step 1
In a small bowl, combine the cherries and boiling water and set aside for at least 10 minutes. Strain, reserving the liquid.
Step 2
Heat the oil in a medium saucepan over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and golden on the edges, 3 to 4 minutes. Add the ginger, mustard seeds, and cardamom and stir constantly until fragrant, about 1 minute longer.
Step 3
Add the vinegar and brandy and stir constantly to loosen the browned bits from the bottom of the pan. Cook until the liquid has reduced by half, about 1 minute. Add the pears, sugar, drained cherries, 1/4 teaspoon salt, and 1/2 cup of the reserved soaking liquid.
Step 4
Bring the liquid to a boil, partially cover the pan, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until the pears are just tender and the flavors have melded, about 15 minutes. (It will still be fairly liquidy, but it will thicken as it cools.)
Step 5
Serve warm or at room temperature. Refrigerated, this keeps for up to 7 days. You can also process it in Mason jars and keep it for up to a year.
